Deep dish bacon and vegetable tart
6
Points®
Total time: 1 hr 40 min • Prep: 30 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
Our deep dish tart is chock-full of fresh spring vegetables, cheesy goodness and layers of golden filo pastry making it a guaranteed crowd pleaser.
Ingredients
Orange sweet potato (kumara)
500 g, (kumara), cut into 3cm pieces
Asparagus
1 bunch(es), cut into 3cm lengths
Olive oil
1 tbs
Shortcut bacon
125 g, chopped
Brown onion
1 large, chopped
Red capsicum
1 large, chopped
Filo pastry
8 sheet(s)
Fresh basil
½ cup(s), coarsely chopped
Reduced-fat ricotta cheese
100 g, crumbled
Grated parmesan cheese
¼ cup(s), (20g)
Egg(s)
6 medium, lightly beaten
Oil spray
8 x 3 second spray(s)
Instructions
1
Preheat oven to 180°c. Lightly spray a 22cm (base measurement) springform pan with oil. Steam the sweet potato over boiling water for 5 minutes or until just tender. add the asparagus for the last 2 minutes of cooking.
2
Heat the oil in a large frying pan over medium heat. Cook the bacon for 5 minutes or until starting to brown. Add the onion and capsicum and cook for a further 5 minutes or until softened. Set aside to cool.
3
Place 1 sheet of filo on a flat surface and lightly spray with oil. Top with another sheet, turned at a 45-degree angle, and lightly spray with oil. Repeat with the remaining filo to make a star shape. Transfer to the prepared pan.
4
Combine the vegetables, bacon mixture, basil, ricotta and parmesan in a bowl and transfer into the pastry case. Pour the egg over the filling. Slightly scrunch the overhanging pastry to make the walls of the pie. Place on a baking tray. Bake for 55 minutes or until golden brown and set.
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